Egg Bake

Recipe From: my mom

Ingredients:
8 eggs
2 cups small curd cottage cheese
1/2 cup melted oleo
3/4 cup flour
1 tsp baking powder
1 1/2 cups shredded cheddar
1 1/2 cups shredded swiss
4 oz mushrooms
1/2 cup diced onion
1 lb browned sausage

Directions:

1. In a bowl, beat eggs until foamy.
2. Add cottage cheese, oleo, flour, and baking powder. Mix well.
3. Stir in cheeses, mushrooms, onions and sausage.
4. Pour into a greased 9 x 13 pan. Bake, covered, at 350 for 50 minutes. Uncover and bake another 10 minutes.

Rating: Delizioso!
Warming Up: warms up well.
Notes:

• My latest variation of this recipe is to use one container of egg substitute (equivalent of 7 eggs), one small container of low fat, small curd cottage cheese, reduced fat cheddar, no mushrooms, green onions, and turkey bacon.
• I typically make this and bake it in muffin tins. Then I freeze these mini-bakes for warming up later.

WW PointsPlus*: 4 (based on latest variation, making 18 muffin-sized bakes)

Banana Blueberry Bread

Recipe From: Better Homes and Gardens New Cook Book (1999 version)
                        (I modified their banana bread recipe)

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1 egg
1 cup mashed bananas
3/4 cup sugar
1/4 cup cooking oil
1 cup fresh blueberries

Directions:

1. Grease pan(s), set aside.
2. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, and 1/8 tsp salt. Make a well in the center of the mix and set aside.
3. In another bowl combine the egg, bananas, sugar, and oil. Add egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy).
4. Fold in blueberries.
5. Spoon batter into the prepared pan(s). Bake at 350 until a wooden toothpick inserted near the center comes out clean. (approx. 50-55 minutes)
6. Cool in pan on a wire rack for 10 minutes.
7. Remove loaf from pan, cool on rack.

Rating: Delizioso!
Notes:

• Freezes well!
• I made two 8 x 3 7/8 x 2 15/32 loaves.

Beer Cheese Soup

Recipe From: my friend Penny, who got it from a friend

Ingredients:
4 cubes chicken bouillon OR 32 oz of chicken broth
1 can light beer
4 cups water (if using bouillon)
1 1/2 cups cubed potatoes
1cup each of celery, carrots, and onions - chopped
20 oz package frozen cauliflower and broccoli (or use fresh)
2 cans condensed Healthy Request Cream of Chicken soup
8 oz Velveeta light, chunked


Directions:

1. In a large pot, over medium-high heat, dissolve bouillon in beer and water.
2. Add the potatoes, celery, carrots, and onion. Mix well and cook 15-20 minutes.
3. Stir in cauliflower and broccoli mix, heat 10 more minutes.
4. Finally, add the condensed soup and the cheese. Reduce heat to low and allow cheese to melt. Stir often.

• For a smooth soup, process in a food processor or blender, otherwise leave vegetable in chunks.

Rating: ok. I need to try it again in and may like it better processed.

Notes:

• I only made a half batch.
• I did use the broth option. I also used shoestring cut carrots (to save a little time) and the fresh cauliflower and broccoli.
• I found that I needed to add more cheese to get more of a cheesy flavor.

WW Points*: 2 points per cup (per recipe)